GUMBO PUFF PIES
1 can stewed tomatoes
1 medium onion, sliced
½ cup chopped green pepper
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon bastil, crushed
¼ teaspoon pepper
Few drops hot pepper sauce
10 oz. frozen sliced okra
1 lb. frozen sliced shrimp
Combine all ingredients, except okra and shrimp. Bring to boil and cook only to separate okra. Divide equally into six 10 oz. baking dishes. Spoon flour into dry measuring cup; level. Do not scoop.
1½ cups enriched flour
¾ teaspoon salt
½ cup shortening
3 to 6 tablespoons cold water
Stir together flour and salt. Cut in shortening until pieces are size of small peas. Remove ¼ cup flour mixture; reserve. Sprinkle with water, a tablespoon at a time, mixing lightly until dough begins to stick together. Press into ball. Roll out on lightly floured surface to 7 x 16-inch rectangle. Sprinkle on reserved flour mixture. Starting at short end, roll up jelly-roll fashion; cut into 7 equal slices. Press 6 slices down slightly and roll to fit top of 10-oz. baking dishes. Roll out remaining slice to 1-8-inch thick; make 6 cutouts. Place cut-outs on center of circles and cover Gumbo. Bake in pre-heated 425° oven 20 to 25 minutes or until done.
PAKSIW WITH BANANA BLOSSOMS
1 medium-size tulingan
1 medium-size banana blossom
½ cup vinegar
1 medium-size onion, sliced
Crushed garlic and ginger
3 cups water
Salt to taste
Clean the tulingan and cut into pieces of desired sizes. Remove the outer covering of the banana blossom, leaving the yellowish and tender part. Quarter it and slice crosswise. Place the fish and blossom in a saucepan with the other ingredients, except for the vinegar. Cook until the blossoms are tender. Before removing from the fire, add the vinegar.
NANGKA WITH CRABS
4 large crabs (alimango)
2 cups finely- sliced unripe nangka
crushed tanglad
1 cup thick coconut milk
1 cup thin coconut milk
crushed garlic
Green onions
Salt to taste
Clean the crabs and cut into leaves. Cook with the nangka, thin coconut milk, garlic, and tanglad, until nangka becomes tender. Add the thick coconut milk, stirring constantly. Salt to taste and remove from the fire. For serving, garnish with finely chopped green onions on top.
TEMPURA
1 lb. medium- raw shrimps
3 sweet potatoes, pared
4 carrots
¼ lb. fresh green beans
12 scallions
1 bunch parsley
1 cup flour
1 cup water
1 egg, slightly beaten
½ teaspoon salt
½ cup soy sauce
1 tablespoon prepared horse-radish
Peanut oil
Peel and devein the shrimps. Split them part of the way, butterfly fashion, leaving the tails on. Cut the sweet potatoes in diagonal slices ½- inch thick, the carrots into long strips, the beans slantwise and the scallions into 8-inch pieces. Separate the parsley into clusters. Blend the flour, water, egg and salt. Dip the shrimps and the vegetables into the batter and fry them in the deep peanut oil until they are golden brown. Drain on absorbent paper. Mix the soy sauce and the horse-radish together and serve the mixture with the fried shrimps and vegetables.
SEAFOOD TRAY
1 pkg. fillets of founder fillets
½ kilo fresh medium-size shrimps
1 cup drained, shucked oysters
Bread crumbs
Salt, pepper, vetsin to taste
Oil for frying
Dredge separately into a mixture of fine crumbs, pepper, salt and vetsin. Fry separately. Arrange well on a tray. Serve with sweet-sour sauce.
SINIGANG NA ISDA
2 cups rice washing
4 medium pieces green tamarind
(¼ cup green tamarind pulp)
2 tablespoon onion, sliced
½ cup green sitao, cut into 2-inch lengths
6 slices bangus
1 cup kangkong cut into 2-inch lengths
3 tablespoons salt
A dash of pepper
Boil the tamarind in ½ cup rice washing. When soft, mash the strain and add the remaining rice washing. Cover and bring to a boil. Add onions, tomatoes, sitao and bangus. Cover and cook for 5 minutes. Season with salt and pepper.
BAKED FISH
3 pieces one-kilo fish 2 cups bread crumbs
2 teaspoon salt ¼ cup minced parsley
¼ teaspoon pepper 1 tablespoon fresh dill
½ cup chopped onions 2 teaspoon lemon juice
1 cup chopped celery lemon wedges
4 tablespoon butter
Leave the head and tail on, wash the fish, and pat dry. Sprinkle inside and out with 1teaspoon salt and ⅛ teaspoon pepper. Make the stuffing. Saute onions and celery in 2 tablespoons butter until transparent but not brown. Add remaining salt and pepper, crumbs, parsley and most of the dill. Fill the fish and close the pocket with toothpicks. Brush on both sides with 2 tablespoons melted butter mixed with ¼ cup boiling water and the lemon juice. Place the fish on a piece of foil or cheesecloth in a roasting pan to facilitate taking it out when done. Sprinkle with remaining dill. Bake in a moderate oven (350°) for 40-60 minutes until the fish flakes. Serve hot.
FISH FILLETS WITH SSS
Have the fishwife skin and debone a large labahita. The flesh of the fish should weigh more or less, one kilo. Refrigerate this for 2 hours to assure easy, uniform cutting of fillets.
Roll the fillets over a mixture of 50/50 flour and cornstarch highly seasoned with salt, vetsin and ground black pepper.
Deep fry. Drain. Serve with sweet-sour sauce.
FISH DUMPLINGS
Bidbid is best suited for dumplings. Remove scales and entrails. Wash clean and slit crosswise across the tail. Press down from head to tail slit with dull side of knife. Use quick, single strokes.
Mash the fish with 2 raw eggs, salt, pepper, a bit of flour (for binding) and very finely chopped kinchay. Form into small balls.
Steam as you would put or drop into rapidly boiling water. It is done when it rises to the top of the water.
BANGUS TAUCHO
Bangus
1 cube tajure
3 cloves garlic, sliced
½ onion
2 cm. cube vinegar
4 tomatoes
2 small eggplants, sliced crosswise
½ cup lard
Fry the fish until half done. Soak the tajure in a little water and vinegar. Saute the garlic, onion, tomatoes, ginger, eggplants, and add the tajure mixture. Add the fish and a little water. Boil for 3 minutes.
BANGUS IN TAUSI
1 large, fat bangus
oil or lard
2 tablespoons ginger, cut very thinly
2 sections garlic, chopped fine
6 fair-sized tomatoes, sliced
1 cake tajure, mashed in 2 tablespoons vinegar
4 tablespoons tausi
2 onions, sliced in narrow strips
Sugar and salt to taste
2 tablespoons vinegar
Clean the fish and cut into serving pieces ½ inch thick. Salt and let stand 15 minutes. Drain. Fry in hot lard until just cooked (malasado) and set aside.
Fry the onion and the tokwa and set aside. Saute in remaining lard the garlic, ginger, and tomatoes. Add to this tajure dissolved in 2 vinegar, then the tausi and onions, sugar to taste. Simmer 5 minutes. Add 2 tablespoons of vinegar and simmer 5 minutes longer. Drop the fried fish into this mixture and continue cooking for 5 minutes.
TANGUINGUE A LA VISCAINA
1 kilo tanguingue steaks
1 No. 2 can tomato or 2 cups stewed tomatoes
4 large onions, minced
4 sweet red pepper, chopped fine
2 cups boiled, skinned garbanzos
6 potatoes, diced
4 tablespoons oil
4 tablespoons minced leeks
1 bay leaf
⅓ teaspoon powdered paprika
(or ½ cup anatto water)
Salt and pepper to taste
Soak the dried fish steaks for two hours. Skin and debone. Cut into squares about 1 inch.
In a skillet arrange the ingredients by layer as follows: onions, tomatoes, seasonings, garbanzos, fish, potatoes and peppers. Finish with tomato and onions, seasoning and salad oil and anatto water (paprika)
Cook slowly until flavors have blended. Test for saltiness. Add more chopped onions to neutralize all saltiness. It is done when the sauce is thick enough and the oil goes up to the surface.
SELEÑASE CON TOYO
3 cups fresh selenyasi
Salt and pepper
Fat for frying
1 small onion, sliced
2 tablespoons soy sauce
Juice of 3 calamansi
Clean the selenyasi well. Rub with salt and pepper and let stand about 1 hour. Fry in fat to cover. Set aside.
In about 2 tablespoons of fat, sauce the onion, then add soy sauce and the juice of calamansi. Pour over fried fish.
COLD FISH A LA LORRAINE
1 piece white tanguingue
2 cups mayonnaise
4 pieces sweet pickles, sliced lengthwise
½ kg. lettuce, chopped fine
2 cans mushroom soup
Boil fish in celery, onions and tomatoes. When cooked separate from broth and remove skin and let it stand.
Boil mushroom soup and let cool. Meanwhile flake fish and put in a tray fish shape. Put mushroom soup and cool it in a refrigerator until firm. Remove fish from tray and shape it. Put on a tray decorated with bed of lettuce, tomatoes and sliced lemon.
BROILED BANGUS
1 large bangus (fat, broad type)
1 cup chopped onion
1 cup chopped tomatoes
Salt and pepper
Banana leaves
Slit the fish from head to above the tail line thereby removing all entrails and blood. Wash well. Rub with salt inside. Stuff with chopped onions and tomatoes and pepper to taste. Wrap tightly with wilted banana leaves and tie securely. Broil over hot coals till done.
POACHED FISH
1 kilo fresh fish (medium-sized)
4 cups water
2 calamansi (juice only)
1 tablespoon vinegar
Salt to taste
1 bay leaf
3 whole black peppers
1 small carrot, chopped
1 small celery rib, chopped
1 onion, chopped
A sprig of kinchay
Bring the water to a boiling point, then reduce heat. Put all the ingredients except fish. Cook for 2 minutes. Put the filleted fish and simmer for 1 hour. If the fish is to be served with a sauce. Carefully take it out of the broth and lay it on the serving platter. Strain the broth and use it in making the sauce.
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